Additional information
by Benjamin Franklin (Author), Gilbert Chinard (Author), Roy Goodman (Introduction by)
This limited special edition of the 1958 original was published to celebrate the 275th anniversary of the American Philosophical Society. It contains an essay by eminent American-French scholar and historian, Gilbert Chinard, and an introduction by former Assistant Librarian and Curator of Printed Materials at the American Philosophical Society, Roy Goodman. Prompted by the many allusions to food scattered throughout his writings and the unexpected discovery of a set of cooking recipes in the Franklin Papers, this concise work sheds new light on a seldom studied side of Benjamin Franklin. An illustrated keepsake, it is sure to be savored by gastronauts, history lovers, and general readers alike!
Author Biography
Gilbert Chinard (1881--1972) was a French-American historian and Professor Emeritus of French at Princeton University. A president of the Modern Language Association and member of the Academy of Arts and Sciences, the American Philosophical Society, Institute for Advanced Studies, and the Century Association, Chinard's specializations included early American history with foci on Benjamin Franklin and Thomas Jefferson. He is the namesake of the Society for French Historical Studies' Gilbert Chinard Prize and his English and French publications include Thomas Jefferson, the Apostle of Americanism (1929), L'Apothdose de Benjamin Franklin (1955), and Benjamin Franklin on The Art of Eating (2006).
Roy Goodman is the former Assistant Librarian and Curator of Printed Materials at the American Philosophical Society. A specialist in historical documentation, rare book collections, and preservation, Goodman managed over eight manuscripts and journals, including materials from Thomas Jefferson and Benjamin Franklin and the original journals of Meriwether Lewis and William Clark. His publications include Benjamin Franklin on The Art of Eating (2006).
